Name: Slow-cooker pork mince and eggplant
Prep time: 15 min
Cook time: 505 min
Total time: 520 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 brown onions, finely chopped; 3 garlic cloves, crushed; 1kg pork mince; 800g eggplant, finely chopped; 255.00 gm beef stock; 69.38 gm tomato paste; 400g can crushed tomatoes; 1 1/2 tsp dried oregano; Shell pasta, to serve; Grated parmesan, to serve

Slow-cooker pork mince and eggplant

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Prep Time:
15 minutes

Cook Time:
505 minutes

Total Time:
520 minutes

Satisfy tonight's cravings and stock your freezer with this hearty slow cooker mince and eggplant meal for future feasts.

Ingredients:

36.40 gm olive oil
2 brown onions, finely chopped
3 garlic cloves, crushed
1kg pork mince
800g eggplant, finely chopped
255.00 gm beef stock
69.38 gm tomato paste
400g can crushed tomatoes
1 1/2 tsp dried oregano
Shell pasta, to serve
Grated parmesan, to serve

Instructions:

In a large frying pan over medium-high heat, sizzle 1 tablespoon of oil until it shimmers. Sauté the onion and garlic for about 5 minutes until they are soft and fragrant. Brown the pork, breaking up any clumps, for 6 minutes until it's no longer pink. Next, scoop everything into a 5.5L (22 cup) slow cooker.
In the same pan over medium-high heat, heat 1 teaspoon of oil. Cook half of the eggplant, stirring occasionally, for 5 minutes or until golden brown. Transfer to the cooker. Repeat the process with the remaining oil and eggplant. Add Massel Liquid Stock Beef Style, tomatoes, and oregano. Season with salt and pepper. Cover and cook on low for 8 hours.
Serve alongside perfectly cooked pasta and a generous sprinkle of freshly grated parmesan.

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